Stewed Ricotta Cheese Dumplings

1. 1

   Combine the ricotta cheese with the breadcrumbs and the egg, add the parmesan cheese, a pinch of salt, the nutmeg, and a generous amount of chopped basil.

2. 2

   Combine until the mixture is creamy but thick.

3. 3

   Saute the chopped onion, celery and carrot in a large pan.

4. 4

   Add the tomato puree.

5. 5

   With wet hands, shape the ricotta mixture into balls approximately 3 centimeters in diameter and place them into the pan where the sauce is cooking.

6. 6

   Cover with a lid and cook on medium low heat for 30 to 35 minutes, gently shake the pan occasionally and, if necessary, add a little water to the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.